Vegetable Medley

This side dish makes good use of the yield from your late-summer garden. Serve hot or cold. 6 servings.

Ingredients

3 medium zucchini (7 to 8 inches) or 5 small ones

(4 to 5 inches); yellow squash may be substituted

1 tablespoon olive oil

1 bell pepper seeded and cut into strips

6 trimmed, thinly sliced green onions, tops included

2 cloves garlic, chopped

2 medium tomatoes, chopped

1 teaspoon toasted cumin seeds, ground

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

Directions

Wash and thinly slice squash; set aside. Prepare all other vegetables; set aside.

To toast cumin seeds: Heat a heavy skillet over low heat. Add the cumin seeds and shake the skillet periodically. After about 5 minutes, about the time the toasting smell is noticeable, take the skillet off the heat. Pour the seeds into a mortar and allow to cool.

Heat a non-stick skillet or wok over medium heat. Add oil. When the oil is very hot, add peppers, onions, and garlic. Cook for 2 minutes, stirring constantly. Add zucchini and tomatoes and cook for 5 minutes more.